Preheat your oven to 375°F / 190°C. Prepare your short-crust pastry, gently press it into an 11-inch quiche pan, and blind bake according to the pastry recipe's directions until lightly golden.
In a medium bowl, gently combine the crumbled Roquefort and farmer cheese.
Spread the cheese mixture evenly across the bottom of the warm, pre-baked pastry shell.
In a separate bowl, whisk together the milk, eggs, and a small pinch of salt until just combined.
Do not over-beat.
Carefully pour the egg custard over the cheese in the quiche shell.
Bake for 40 to 45 minutes, or until the filling is puffed, golden brown, and set in the center (it should only have a very slight jiggle).
Let the quiche cool on a wire rack for at least 10 minutes before slicing. This allows the custard to set fully.
Serve warm or at room temperature.
Place your quiche pan on a larger baking sheet. This makes it easier to move in and out of the oven and will catch any potential spills.
Let the quiche rest for at least 10-15 minutes after baking. This crucial step allows the custard to finish setting, ensuring clean, perfect slices.
